kthread cooks: umami miami
This is a stack of recipes that I combine into hors d’oeuvres, but anchovy aioli and chicken liver pâté are always nice to have on hand—whether or not you assemble them on toasted bread with slices of hard-cooked eggs between. Be sure to tuck some away for impromptu sandwiches in the reveling that continues into early hours…
Recipe: For pâté: roughly chop 1 onion, cook over med-high until translucent. Put in food processor. Add 1 lb. chicken livers to pan, cook 3-4 minutes each side, add to processor. Process both until smooth, season. For aioli: drop 2 cloves garlic into whirring food processor; add one egg, process 10 seconds. Pour in ~1 cup of canola or vegetable oil, continue to process until thick (about 45 seconds); I add 1 tsp anchovy paste and season. For hard-cooked eggs: put eggs in pot, cover with cold water, bring to simmer for 7-8 min, drain, shake in pot to crack shells, cover in cool water for 3 min, remove, unpeel. Slice. To prepare: toast slices of baguette or brioche, spread with pâté, add egg slice, dollop small amount of aioli, top with sprouts or watercress.
listening recommendation: The Postmarks
reading recommendation: one of Donald Finkel’s collections
umami miami wallpaper on Flickr
drink pairing: something fizzy
salt recommendation: Hawaiian red
I brought these to a party on Hibiscus Island yesterday—see where these take you–
p.s. Your favorite holiday hors d’oeuvre? What foods are you craving right now?
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Posted by Kristen Taylor on Monday, December 8th, 2008, 8:51 am * Filed in Entertaining, Food, Video. * Tags: cooking, cooks, Food, kitchen, kristen, kthread, miami, taylor, umami. Follow responses through the RSS 2.0 feed. Leave a response, or trackback from your own site.
December 8th, 2008 at 9:46 pm
I’m craving your chicken liver pate.
December 8th, 2008 at 9:48 pm
Ben, let’s make pate in SF! I have friends with kitchens there :) This episode is dedicated to you as this would be the perfect snack after Bikram…
December 14th, 2008 at 3:25 pm
This sounds a-mazing, and much more delicately assembled and textured than the tray of chicken livers I used to have to whiz into paste in the cellar of an Italian restaurant in England…
I’m really craving the British sweet Christmas delicacy of Mince Pies (shortbread + mincemeat) and had wanted to make them for my holiday party on Wednesday – come! I’ve sent this one guy an invite to sing… – but I have no idea where in the Chicagoland area I can get suet (like lard, but denser?), let alone vegetarian suet, or any passable alternatives…
Any thoughts? Help us, Oh, One and Only K-Thread – you’re our only hope!
And let’s not worry too much about the vegetarians. Beef and candied fruit all the way.
December 14th, 2008 at 4:12 pm
John, the thought of attending one of your parties (e.g. the infamous dip party) is irresistible.
My friend and Chicago food expert Brian Boyer recommends Paulina and Pete’s Fresh for your suet needs.
I so wish I could teleport there with that startlingly handsome singer you mention, and I look forward to all the details of the upcoming carnivorous revelry soon—
December 18th, 2008 at 1:08 pm
beautiful picture of Hibiscus! And have I mentioned how good those cheese grits in N.O. look??
December 18th, 2008 at 2:05 pm
thank you, Kat. The view from the island was incredible as the sun set. Cheese grits in Portland soon? Can’t wait to see you—